Best Gluten-Free Pumpkin Muffins
Pumpkin doesn't demand to be admired.
Because it doesn't have to prove itself.
It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with.
Pumpkin goes with the flow.
It likes vanilla.
And it likes chocolate.
You could say, it's bi-flavorful.
Which happens to be a quality I admire. Even embody and embrace. Because life is brimming with diversity. Life is rich and complicated, sticky and glorious. And for every preference I may think I cherish, there are sure to be a dazzling array of alternative preferences twinkling beyond my peripheral vision like so many bokeh jewels.
Karina's Gluten-Free Pumpkin Muffin Recipe
Recipe published October 2010 by Karina Allrich.
These moist and tender beauties sport coconut flour, and a lovely pecan crunch. If you don't care for nuts in your pumpkin muffins, use chopped or dried cranberries, golden raisins, or even chocolate chips. Be happy. Choose your favorite add-ins.
In a large mixing bowl, whisk together:
1 cup sorghum flour or GF oat flour
1/3 cup organic coconut flour
1/2 cup almond flour
1/2 cup cassava flour or potato starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 and 1/3 cups packed organic light brown sugar
1 cup pumpkin puree (canned pumpkin is fine)
1/3 cup organic coconut oil
2 free range organic eggs, beaten (or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan)
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice
1/2 cup vanilla almond milk or coconut milk
Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.
Stir in by hand:
1/2 cup roughly chopped pecans or walnuts (or raisins, or chocolate chips, as you prefer)
Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.
Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
Add a pecan half to each muffin top, if you like.
Bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. The muffins should feel firm yet springy to a light touch. If a wooden pick inserted into the center emerges clean- these babies are done.
Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy.
Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.
Cook time: 23 min
Yield: One dozen muffins
Recipe Source: glutenfreegoddessrecipes.com
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For substitutions, please see my guide to baking with substitutions here.